Yet each recipe is simple on it’s own, so don’t let that discourage you from trying it. There are three elements to this recipe: the trout schnitzel recipe, the spaetzle recipe, and the mustard cream sauce. The crisp buttery trout schnitzel and pan-seared spaetzel are elevated to new heights with the ultra creamy sauce that packs a punch. This refined version of rustic German comfort food is perfect for fall and full of flavor. If you live in the area, or are a “leaf seeker” visiting Asheville this fall, you’ve got to experience Red Stag’s exquiste Octoberfest menu for yourself.Ĭhef Hayes has generously shared his Trout Schnitzel Recipe with Mustard Caper Cream Sauce and Spaetzle Recipe with us today. I was speechless and big-bellied, but very happy indeed! Trout Schnitzel with Spaetzle and Mustard Caper Cream Sauce.The rustic, classic German flavors were a feast for the senses. 1/4 cup olive oil 1 clove garlic, cut into thin slices 1/2 teaspoon dried sage 1/2 teaspoon dried rosemary, crumbled 2 tablespoons wine vinegar 1/2 teaspoon salt 1/4 teaspoon fresh-ground black. ![]() This fall Red Stag Grill is offering a marvelous Octoberfest Tasting Menu that is hard to beat. Red Stag Grill always has something new to tempt the taste buds, using seasonal and locally grown foods. Dan and I have spent many date-nights, anniversaries, and birthdays enjoying the comforting southern-inspired cuisine of Chef Adam Hayes.Ĭhef Hayes’ style of creating elegant dishes in an unpretentious manner is exactly the way I like to eat. I had been storing these off-hand fishing trophies anywhere I could in anticipation for these recipes. The Grand Bohemian’s Red Stag Grill offers casual fine-dining, at it’s best. This recipe and the 2 other new recipes are a great boost to fishing/cooking fans like myself. ![]() If I were visiting Asheville this fall, this is where I would stay. The appeal of the Grand Bohemian is not only the prime location, but also the eclectic hunting lodge motif, luxurious rooms, an extensive art collection, impeccable service, and of course, the dining. The Grand Bohemian is one of Asheville’s newest and most unique hotels, located in historic Biltmore Village, right across from the entrance to the Biltmore Estate. I recently had the privilege of participating in an Octoberfest Tasting Dinner at the Grand Bohemian Hotel’s Red Stag Grill. Especially those right here in my beautiful hometown Asheville, North Carolina. One of my favorite parts about writing A Spicy Perspective, is getting to share all the wonderful experiences and food-finds I come across. Sprinkle with parsley and paprika, if desired. Spread the parmesan cheese mixture evenly on top of fish. Place cleaned trout fillets in greased 13' x 9' pan. In a small bowl mix sour cream, mayonnaise, lemon juice, Parmesan cheese, onion, salt and pepper. We served them with some paprika-roasted potatoes and steamed asparagus, and it was one of the most satisfying and balanced meals we’ve had in a long time (this from the people that’ll often make a starchy side dish into a full meal).Today’s crispy Trout Schnitzel Recipe and Spaetzle Recipe, Trout Schnitzel with Spaetzle and Mustard Caper Cream Sauce, from Asheville’s Red Stag Grill will have you kicking up your Bavarian heals. Preheat oven to 350F and lightly grease a 13' x 9' baking dish. ![]() A thicker fish would (obviously) take more time to cook through. The trout is nice because the filets are so thin that they take literally minutes to cook. While we used trout filets, you could certainly use any other kind of fish in this recipe. Impressive, no? The simplicity of the fresh trout filets with lemon, garlic, and fresh parsley were spot on.Īnd luckily for you, I’ve trained him well enough to always write down what he’s doing, and so we actually have a record of the recipe to share with you today (and make again ourselves in the future). I have to say, Taylor did a particular good job with this one (yes, he pretty much whipped up this entire thing while I was still upstairs struggling with an ornery website), and I simply had to snap a picture before we sat down to eat to share his handiwork. “Fish” night usually involves getting whatever is on sale at the fish counter, and then baking or sauteing it with a mixture of flavors depending on what we happen to have on hand. Lately we’ve just been writing in ‘fish’ one night, in an effort to do more quick and healthy dinners. Whether that means throwing together a fritatta from leftovers in the fridge, or cooking up a frozen pizza, we need to have flexibility in our week for those nights when we just don’t want to follow a complicated (or any, really) recipe. While we’ll find a few recipes or plan a few more involved dishes a week, we’ll often plan free-form nights where we’ll just wing it. Our weekly menus are not always as complicated as they might seem.
0 Comments
Leave a Reply. |